As spring heads into summer I start craving salads. I stop making heavy, warm soups and move on to lots of delicious greens. This barbecue chicken salad is super easy to put together and super delicious.
I cook the chicken breasts in my Instant Pot while I cut up the veggies. Thawed chicken breasts take about 10 minutes and frozen take around 22 minutes in the Instant Pot. When they are done I let the pressure slow release and then take the lid off so the chicken can cool.
I shred the chicken breasts with a fork in the pressure pot and then turn the saute feature on. I add the barbecue sauce and heat through so the chicken takes on the barbecue sauces flavor. I used plum barbecue sauce I made last summer, but your favorite sauce will work too.Print
This barbecue chicken salad is easy to make and full of healthy ingredients.
2 Boneless, Skinless Chicken Breasts, cooked
3/4 cup Barbecue Sauce
6 cups Romaine and Read Leaf Lettuce, chopped
1 medium Tomato, sliced
1 cup Canned Corn Kernels, drained
1 small Red Onion, diced
1 ripe Avocado, sliced
1 Red Pepper, diced
1/2 fresh Cilantro bunch, chopped
Paleo Ranch Dressing:
1/2 cup Mayonnaise
1/4 cup full-fat Canned Coconut Milk
1 tsp. Dried Parsley
1/2 tsp. Dried Dill
1/2 tsp. Garlic Powder
1/2 tsp. Onion Powder
1/2 tsp. Sea Salt
1/4 tsp. Coarse Black Pepper
Cook the chicken breasts until juices run clear and they are completely done. I used my Instant Pot (pressure pot) to cook mine. For thawed chicken breasts it takes about 10 minutes. If the chicken breasts are still frozen it takes about 22 minutes.
Cut up the lettuce, tomato, onion, avocado, cilantro and red pepper. Set aside.
Add the ranch ingredients to a jar. Using a stick blender mix them all together thoroughly. You can stir or whisk the ingredients, but the stick blender is much quicker and easier. If you don’t own a stick blender you should add it to your wish list! They are amazing for making dressings.
When the chicken breasts are done shred them with a fork or by placing them in your mixer with the paddle attachment. Heat the chicken breasts with the barbecue sauce so the flavors meld. I did this in the Instant Pot using the saute feature.
In a large bowl or individual serving bowls add the chopped lettuce, tomato, corn, onion, avocado, pepper and cilantro. Add the barbecue chicken once it has cooled. Drizzle the ranch dressing over the salad and serve.
I used plum barbecue sauce that I canned last summer. You can use whatever your favorite barbecue sauce is for this recipe.
- Category: Salads
- Method: Tossed
- Cuisine: Gluten Free
Keywords: paleo, gluten free, dairy free, salad, barbecue, bbq